The egg replacements currently available in the market are made from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic certain functions of eggs, like binding, moisture retention, or bulk, they often fall short in other essential areas. Eggs contribute over 20 beneficial functions to baked goods, including foaming, ingredient binding, and thickening, making it challenging for any single substitute to replicate all these roles effectively.
“Beyond their nutritional value, egg ingredients impart crucial functional properties to baked goods,” explained Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any single ingredient and still achieve similar nutrition and functionality.”
Nonetheless, some innovative companies are eager to tackle this challenge. For instance, Hampton Creek is set to launch its much-anticipated Just Scramble eggless liquid replacement next year. Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement product high in pectin that can augment the use of eggs rather than completely substitute them.
Egg replacements are pasteurized and boast a longer shelf life than traditional eggs, but they tend to come with a higher price tag. However, it is likely that vegans and others who avoid animal-based products are willing to pay this premium. Additionally, using egg substitutes can provide manufacturers with some protection against supply disruptions caused by future avian influenza outbreaks. This shift may also prompt more consumers to consider alternative products, similar to how they assess calcium citrate tablet prices, which can also vary widely depending on the brand and formulation. The growing interest in egg alternatives reflects a broader trend in the food industry, where consumers are increasingly looking for options that align with their dietary preferences and values.